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Testimonies
| Highway 78 P.O. Box 146 Achille, OK 74720 580.283.3082 southernstylecookers @yahoo.com |
What our customers have to say...
I smoked this weekend using apple wood, smoking 2 whole chickens beer
can style and one 5lb bologna. I kept my heat regulated between 225 and
230 and I was so excited about the outcome and taste that I couldn't wait to
write you. The chickens came out looking like something you would see in
a magazine and tasted just like they looked. It was a calm day with just a
slight breeze and neighbors could smell the smoke from 3 blocks away, it
almost looked like a house fire coming from our backyard. The next night
we cooked burgers and they were done in no time and remained juicy until
the last bite. I was really leaning towards a Hasty Bake until I viewed your
smokers and the craftsmanship you have put into your smokers and I'm so
glad that I purchased yours. Thanks again and keep up the good
work!!!!!!!!!!
David
Broken Arrow, OK
I smoked this weekend using apple wood, smoking 2 whole chickens beer
can style and one 5lb bologna. I kept my heat regulated between 225 and
230 and I was so excited about the outcome and taste that I couldn't wait to
write you. The chickens came out looking like something you would see in
a magazine and tasted just like they looked. It was a calm day with just a
slight breeze and neighbors could smell the smoke from 3 blocks away, it
almost looked like a house fire coming from our backyard. The next night
we cooked burgers and they were done in no time and remained juicy until
the last bite. I was really leaning towards a Hasty Bake until I viewed your
smokers and the craftsmanship you have put into your smokers and I'm so
glad that I purchased yours. Thanks again and keep up the good
work!!!!!!!!!!
David
Broken Arrow, OK
Dear Southern Style Cookers,
This past weekend I smoked 135 lbs of meat for a church picnic. It was a
total success. The first round of smoking was 40 lbs of pork butt and
almost 60 lbs of brisket. I did this by using the charcoal grate on my 32"
Urban as a 2nd cooking level. That round went for 5 hours at 225. When
that meat came off, I put on a 45 lb. whole pig. I had to put it in angled, but
it just fit. It smoked for 9 1/5 hours. When it came out, it is supposed to
"rest" for 1 1/2 hours to let the juices go back into the meat. During that 1
1/2 hours, I took coals from the fire box to the charcoal grate and cooked
4 - 5 1/5 lb chickens on the rotisserie. This took exactly the 1 1/2 hours
the pig needed to "rest". Of course in the mean time we had chopped
and sliced the pork and brisket and had it hot in pans. Everything came
out fantastic. I couldn't be happier with my new smoker/cooker that my
kids bought me for my 50th birthday this year. It is amazing to be able to
smoke and cook that much meat in 16 hours on a 32" smoker. Thanks
guys.
Milton
Tulsa, OK
This past weekend I smoked 135 lbs of meat for a church picnic. It was a
total success. The first round of smoking was 40 lbs of pork butt and
almost 60 lbs of brisket. I did this by using the charcoal grate on my 32"
Urban as a 2nd cooking level. That round went for 5 hours at 225. When
that meat came off, I put on a 45 lb. whole pig. I had to put it in angled, but
it just fit. It smoked for 9 1/5 hours. When it came out, it is supposed to
"rest" for 1 1/2 hours to let the juices go back into the meat. During that 1
1/2 hours, I took coals from the fire box to the charcoal grate and cooked
4 - 5 1/5 lb chickens on the rotisserie. This took exactly the 1 1/2 hours
the pig needed to "rest". Of course in the mean time we had chopped
and sliced the pork and brisket and had it hot in pans. Everything came
out fantastic. I couldn't be happier with my new smoker/cooker that my
kids bought me for my 50th birthday this year. It is amazing to be able to
smoke and cook that much meat in 16 hours on a 32" smoker. Thanks
guys.
Milton
Tulsa, OK
Dear Southern Style Cookers,
This past weekend I smoked 135 lbs of meat for a church picnic. It was a
total success. The first round of smoking was 40 lbs of pork butt and
almost 60 lbs of brisket. I did this by using the charcoal grate on my 32"
Urban as a 2nd cooking level. That round went for 5 hours at 225. When
that meat came off, I put on a 45 lb. whole pig. I had to put it in angled, but
it just fit. It smoked for 9 1/5 hours. When it came out, it is supposed to
"rest" for 1 1/2 hours to let the juices go back into the meat. During that 1
1/2 hours, I took coals from the fire box to the charcoal grate and cooked
4 - 5 1/5 lb chickens on the rotisserie. This took exactly the 1 1/2 hours
the pig needed to "rest". Of course in the mean time we had chopped
and sliced the pork and brisket and had it hot in pans. Everything came
out fantastic. I couldn't be happier with my new smoker/cooker that my
kids bought me for my 50th birthday this year. It is amazing to be able to
smoke and cook that much meat in 16 hours on a 32" smoker. Thanks
guys.
Milton
Tulsa, OK
This past weekend I smoked 135 lbs of meat for a church picnic. It was a
total success. The first round of smoking was 40 lbs of pork butt and
almost 60 lbs of brisket. I did this by using the charcoal grate on my 32"
Urban as a 2nd cooking level. That round went for 5 hours at 225. When
that meat came off, I put on a 45 lb. whole pig. I had to put it in angled, but
it just fit. It smoked for 9 1/5 hours. When it came out, it is supposed to
"rest" for 1 1/2 hours to let the juices go back into the meat. During that 1
1/2 hours, I took coals from the fire box to the charcoal grate and cooked
4 - 5 1/5 lb chickens on the rotisserie. This took exactly the 1 1/2 hours
the pig needed to "rest". Of course in the mean time we had chopped
and sliced the pork and brisket and had it hot in pans. Everything came
out fantastic. I couldn't be happier with my new smoker/cooker that my
kids bought me for my 50th birthday this year. It is amazing to be able to
smoke and cook that much meat in 16 hours on a 32" smoker. Thanks
guys.
Milton
Tulsa, OK
Gary and Southern Cookers staff,
Absolutely love my 18" Patio Style cooker. For the 8 years that I've
owned it, it's been a patio center for preparing many successful smoke
meat meals. The design of the cooker makes for perfect temperature
control which I think is the most beneficial feature.
My family and friends appreciate your craftsmanship.
Joe
Wylie, TX
Absolutely love my 18" Patio Style cooker. For the 8 years that I've
owned it, it's been a patio center for preparing many successful smoke
meat meals. The design of the cooker makes for perfect temperature
control which I think is the most beneficial feature.
My family and friends appreciate your craftsmanship.
Joe
Wylie, TX